1lb/450g rhubarb cut into 2 inch sticks
1.5lb/650g raspberries (i used frozen)
1 pint/568ml whole milk yogurt
caster sugar
Roast the rhubarb on a baking tray, in medium oven, until soft. Allow to cool.
Sieve raspberries to remove seeds (you don't have to but i think it gives a nicer texture).
put rhubarb and raspberries in a blender and whizz together. Add caster sugar to taste.
Combine this mixture with the yogurt.
Add to ice cream machine and follow manufacturers instructions.
If you dont have ice cream machine then pour into a container and freeze for 90 minutes. Take out of freezer mix and put back into freezer till solid.
Seedling
